Braised fish gluten

Raw materials: clean fish 150g, auricularia auricula 15g, yam 30g, refined oil 300g, egg 1 piece, onion, ginger slices and fresh soup.

Seasoning: soy sauce, yellow wine, sugar, monosodium glutamate, a little pepper, water starch.

Production method:

1. Slice the herring without fishbone, put it in a blender and grind it into mud, add eggs and water and stir well. Dice auricularia auricula and yam for later use.

2. Spoon the stirred minced herring into warm oil with a small spoon, fry until golden brown, and pick it up for later use.

3. Leave a little oil in the wok, add onion and ginger until fragrant, add fresh soup, soy sauce, yellow wine, sugar, monosodium glutamate and pepper to boil, and pour in fish gluten, black fungus and yam. Thicken with starch, drizzle with sesame oil and sprinkle with onion.

Chef's comments:

Black herring is rich in high-quality protein, black fungus contains iron, phosphorus and other minerals, and yam has the effect of warming the stomach. This dish has reasonable combination of meat and vegetables, soft fish and slightly sweet taste, and is suitable for children over 2 years old.

Yuzhi fish soup

Ingredients: Japanese yuzhi tofu 1 roll, 50g mung bean paste, 20g ham, a little refined oil, and a proper amount of fresh fish soup.

Seasoning: refined salt, monosodium glutamate, white sugar, a little yellow wine, and appropriate amount of water starch.

Production method:

1, fresh fish soup practice: fry the crucian carp on both sides, stew the soup and filter the bones for later use.

2. Cut the jade fat tofu into 0.5 cm thick slices and the ham into 1 cm square slices.

3. Pour boiling water into the pot, add appropriate amount of salt, and add jade fat tofu, ham slices and green watercress.

4. Pour the fresh fish soup into the wok, add the cooked raw materials, add refined salt, monosodium glutamate and sugar, add water and starch to thicken after boiling, and pour a little sesame oil.

Chef's comments:

Fish is rich in nutrition, but mother is afraid that the fishbone will prick the baby and dare not let the baby eat fish. Mother doesn't have to worry about this way of cooking fish Bean food is rich in lecithin and protein, which is a good brain food. Jade fat tofu is smooth and soft, and mung bean paste is crisp and soft. Rich in nutrition and easy to digest, it is very suitable for babies around 1 year old.

Silverfish hibiscus

Ingredients: 4 egg whites, 20g whitebait, 5g chopped square legs, 250g refined oil, milk and fresh soup.

Seasoning: refined salt, monosodium glutamate, water starch.

Production method:

1. Blanch the whitebait for later use. Pour a little milk into the egg white and mix well.

2. Heat the pan and add refined oil. Pour the stirred egg whites into cold oil and stir gently. When the oil temperature rises, the egg white can float.

3. Put fresh soup, salt, monosodium glutamate, whitebait, scrambled egg white, water starch thicken, put it in the pot and sprinkle chopped legs on it.

Chef's comments:

Egg white contains high-quality protein, and whitebait contains trace elements such as zinc and iodine. Combining these two kinds of nutrition, it is soft and delicious, rich in nutrition, and suitable for children over 1 year old.

Shepherd's purse fillets

Ingredients: shepherd's purse 100g, net large yellow croaker 200g, vegetable oil, fresh soup.

Seasoning: salt, sugar, cooking wine, starch.

Production method:

1, shepherd's purse is washed and chopped for later use.

2. Cut the clean fish on the fish bones into fillets with a width of 3 cm, a length of 5 cm and a thickness of 0.3 cm, and size them in cooking wine and salt for later use.

3. Heat the pan and cool the oil. When the oil is heated to 40% heat, add the fish fillets. When the fillets are white and broken, remove and drain the oil.

4. Add chopped shepherd's purse to the remaining oil in the wok, stir-fry slightly, add fresh soup, add a little salt, monosodium glutamate and sugar, cook the fish fillets, thicken them with water starch, and sprinkle with sesame oil.

Chef's comments:

Shepherd's purse is fragrant and rich in chlorophyll, which has the effect of clearing fire and moistening lung. Yellow croaker is rich in trace elements such as calcium, iron and phosphorus, which is very important for the baby's growth. This dish is tender and smooth, suitable for babies over 1 year old.

Teach you to cook authentic "boiled fish"

Source: Dazhong.com.

Boiled fish is a dish that people generally like to eat at present. Its unique super spicy taste, rich color and oily fish fillets greatly stimulate people's appetite and are easy to become addicted. Is it good for people's health to eat this kind of food often? Today, we bring a-

Walking into the authentic boiled fish restaurant, even the air is full of fragrant and exciting spicy taste. Less than ten minutes after ordering, a large pot of steaming boiled fish was mixed with red pepper, pepper and fish pieces. When the waiter takes a small colander and cleans up a layer of boiling red pepper, you will see the "true face of Lushan Mountain": whisked fish fillets are hidden in orange oil, and the delicious smell comes to the nose, so get rid of them before the saliva flows down. The fish is tender, smooth and refreshing, and melts in the mouth. The unique spicy taste reverberates in the mouth for a long time, which makes people feel that the original spicy feeling can be combined with sesame so perfectly. When the food is almost the same, the bean sprouts and cabbage at the bottom are almost soaked by the spicy taste in the oil.

Boiled fish prefer salty, spicy and fragrant.

Boiled fish is very popular and delicious, but it is not easy to make such delicious dishes. It is still up to the authentic Sichuan chef in Jinan "Boiled Fish Town" to tell you how to master the cooking technology of boiled fish to the best temperature.

1. Wash the fish and slice them, then soak them in hot water. Feed the fish fillets with salt, cooking wine, starch and egg white. Add more salt, the longer the better.

2. Wash the bean sprouts, blanch them in boiling water, remove them and put them at the bottom of the basin, and sprinkle a little salt according to personal taste;

3. Add three times as much oil as usual to the pot. When the oil is hot, add onion, ginger, garlic, pepper and red pepper and stir-fry over low heat. Heat the water after eating, add the fish fillets after boiling, and pour the cooked fish and all the soup into the pot with bean sprouts after 5 minutes;

4. Take another clean pot and pour a lot of oil (subject to flooding all the fish and bean sprouts in the pot). After the oil is hot, add some pepper and dried pepper, and simmer slowly with a small fire;

5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the fish tank.

Here, the chef also reminded me that the key to cooking a delicious boiled fish depends on the quality of salt, pepper and pepper raw materials and the level of cooking red oil. Adding more salt is to adapt to the heavy taste of northerners; Pepper can promote appetite and increase the color of dishes; Oil is mainly used to improve the taste and also to make the fish look more delicious; In addition, the requirements of boiled fish for fish are also very important. Fish must be live fish, and osmanthus is the first choice, followed by perch, grass carp, snakehead, fathead and carp.

Onion fish

Raw materials: live grass carp 1 strip (weighing about 750g), salt 6g, soy sauce 25g, cooking wine 15g, monosodium glutamate 3g, pepper 2g, shredded ginger 15g, shredded onion 15g, onion ginger.

The production process is 1. After the grass carp is slaughtered, clean the cavity, remove phosphorus, remove gills and wash the fish. Put the fish in the pot, add the onion, ginger and water and cook for about 15 minutes. When it is cooked, it is taken out and put in a fish plate. 2. Sprinkle salt, monosodium glutamate and pepper on the fish, add cooking wine, code onions and shredded ginger, and marinate with soy sauce. 3. Heat sesame oil in the pot and pour it on the fish.

The characteristic shape is delicious, light and elegant, salty and slightly spicy.

Boiled fish with Chinese sauerkraut and Chili

1, grass carp or snakehead is generally better. What kind of fish is in the picture? I can't recognize it ~

2, wash the fish, pay attention to wash away the black membrane in the abdominal cavity.

3. Cut off the shark's fin ... (It's not bad to make shark's fin after drying ... haha)

4. Cut the fish into sections.

5. Press the fish section with one hand, and push the other hand close to the upper edge of the fishbone, feel the position of the fishbone, and adjust the direction of the knife in time ... If you can't cut well, buy more fish to practice first.

6. Remove the fishbone. Cut the fish head in half, put the fish under the slice, and leave the fish bones ... If you like to eat the bones together, you can also ignore this step. ...

7. Put the sliced fish horizontally and cut it piece by piece with a knife along the direction from the fish tail to the fish head, each piece is about 5-7 mm thick. Pay attention here! Don't turn in the wrong direction, or the cooked fish fillet will be broken ~ ~

8. Take an egg, pour it with both hands and pour out the egg white for later use.

9. Cut the fish bones into sections, put them into the basin with the fish head, add salt and cooking wine and stir, then add the egg white and stir well, and let it stand for 20 minutes to wait for a while, hehe.

10, sauerkraut, ...................................... and Cui Hua pickles. . . . A pack of two packs is ok, and you can put more if you like.

1 1, cut sauerkraut and cut into sections.

12, put oil in the pot to heat it, preferably big oil, but for ... let's make it with ordinary oil! Pour in the chopped sauerkraut and stir fry. .........................................................................................................................................................................

13, first add the fish head and bones, and simmer for 5-7 minutes ~ it's not good-looking, hehe!

14. Add other fish fillets and simmer for 2-3 minutes ~ If you don't like fish heads, you can omit them. ...

15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be ready!

Chili oil fillets

Ingredients: tilapia, catfish, grass carp, silver carp, flower chain (preferably not carp).

Ingredients: bean sprouts (or your favorite vegetables), dried red pepper 1, ginger 1, 2 Pixian watercress, a little pepper, garlic 1, pepper, cooking wine, monosodium glutamate, pepper, sugar, refined salt, chives, vinegar, soy sauce, corn flour and protein.

Production method:

1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. The head, tail and fish chops are put in different plates and marinated in the same way.

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress and stir-fry until fragrant. Add ginger, garlic, onion, chilli, chilli powder and dried chilli, stir-fry over low heat. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3 ~ 5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.

4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container. Fish and bean sprouts will be submerged when poured into a large basin. When the oil is hot, turn off the fire to dry, then add a lot of pepper and dried pepper (depending on the degree of personal spicy taste), and slowly stir-fry the smell of pepper and pepper with low heat. Be careful that the fire is not too big to avoid frying. When the pepper changes color, turn off the fire immediately and pour the oil and pepper in the pot into the big bowl of fish. Watch out for burns! ! (You can also put pepper and pepper in a large pot, and then pour the oil that has been burned to 90% heat into the pot. )

Note: 1, the amount of boiled fish should not be too much, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.

3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.

After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish in the electric hot pot at the beginning, and just fire it after eating the fish.

Sweet-and-sour fish

Ingredients: carp

Seasoning: vinegar, sugar, chopped green onion, Jiang Mo, soy sauce, refined salt, wet starch and broth.

Exercise:

1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. Every 1.3cm or so, it should be straight (1.6cm deep) and then inclined (2cm deep), then lift the fish tail to open the knife edge, sprinkle salt into the knife edge for a little pickling, and then evenly coat a layer of wet starch paste on the knife edge of the fish.

2. Pour the peanut oil into a spoon, heat it to 70% maturity, put the portable fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish away with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, and then turn over and fry for 2 minutes. Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. * * * Fry for about 8 minutes. When all the fish turn golden, take them out and put them on a plate.

3. Peanut oil is left in the frying spoon. When cooked to 6 degrees, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add broth, white sugar and wet starch, boil into sweet and sour juice, take it out with a frying spoon, and quickly pour it on the fish.

Features: Jinan traditional flavor, crisp and sweet and sour.

Tip: When frying fish, you need to know the temperature of the oil. If it's cold, it won't be colored. If it is overheated, the coke will not be cooked inside. The fish's tail can't be cocked.

Steamed fish:

Material: one fish; Shred ginger and onion in proper amount (according to different tastes); A little vegetable oil; Appropriate amount of soy sauce (depending on personal taste)

1, first pour the water into the pot, and when the water boils, you can put the fish on it and steam it. When the water boils, put the fish on a plate, put some shredded ginger under the fish and put onions on the fish. If the fish is big, you can cut a hole in the back of the fish with a knife to avoid the overcooked outer layer and the undercooked meat in the middle.

2. Steam the fish in the pot for about five minutes (depending on the size of the fish), usually 5~ 10 minutes.

3. After the fish is steamed, use chopsticks to pick up the shredded ginger and onion on the fish and pour out all the water in the plate.

4. Pour the soy sauce on the steamed fish noodles. Boil the pot until it is red, pour in vegetable oil, and then add ginger and onion. As soon as the oil is hot, it is poured on the fish with ginger and onion.

This is the function of steaming fish.

The steamed fish cooked by a restaurant named Banyu in Wu Hanyou is very delicious.

Braised fish practice

Material: 1 fresh carp (about 750g).

Ingredients: 50g lean pork, sliced onion, ginger and garlic * * *10g.

Seasoning: peanut oil 1000g (about 60g), soy sauce 30g, cooking wine 20g, monosodium glutamate 1g, clear soup 300g, water starch 25g, star anise 2, pepper oil 15g.

Cooking techniques:

1. Remove fish scales and gills, and take out internal organs. Make oblique knives on both sides of the fish every 2 cm (to the depth of the fishbone). Cut the pork into 1 cm square cubes.

2. Put the peanut oil into a frying spoon. When the fire reaches 90% maturity, smear a little soy sauce on the fish, fry it in hot oil until the fish turns red, and take it out.

3. Leave a little oil in the frying spoon, add onion, ginger, sliced garlic, diced diced meat and star anise, stir-fry until fragrant, add soy sauce, cooking wine and clear soup, add fried fish, turn to low heat until it tastes delicious, turn to high heat when a quarter of the soup is left, add monosodium glutamate and water starch, pour pepper oil, and plate with a large spoon.